I started making this Philly Cheese Steak Pasta after a friend asked me to bring something “hearty but not fussy” to a game night. I love a classic cheesesteak, but building individual sandwiches for a crowd gets old fast, and the cost adds up. Turning it into a one-pan pasta made more sense: same flavors, less work, fewer dishes.
The first version was basically sliced steak tossed with boxed pasta and cheese. It worked, but it tasted flat. Over a few rounds, I realized the key is treating the vegetables and steak the way you would on a hot griddle: get real browning on the mushrooms, peppers, and onions, then cook the pasta right in the beef broth so the starch thickens the sauce. That way, you don’t waste any flavor or extra pots.
Now I use this recipe when I want something that feels like comfort food but still makes sense on a budget. One pound of steak stretches nicely when you bulk it out with mushrooms and bell peppers, and cavatappi holds onto the creamy provolone sauce so you don’t need loads of cheese to make it satisfying. It’s easy to double in a big skillet or Dutch oven for guests, and it goes straight from stove to table.
If you’re feeding a group, this is the kind of dish people can scoop themselves, and you can keep it warm on low without babysitting it. Leftovers reheat well for lunches, so nothing goes to waste. If you like the idea of a Philly cheese steak but want it in a bowl instead of a roll, this is worth a spot in the rotation.
Let’s Make Philly Cheese Steak Pasta
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Gather These
- 2 tbsp neutral oil, divided
- 1 lb skirt steak or rib eye, thinly sliced across the grain
- 1 tsp Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 4 cloves garlic, chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz cavatappi pasta
- 6 oz shredded provolone
Steps to Savor
- Set a large stainless steel skillet over medium-high heat and add 1 tablespoon of the oil, tilting the pan so the bottom is lightly coated. In a bowl, toss the sliced steak with the Italian seasoning, a good pinch of salt, and some black pepper. Lay the steak in the hot pan in a single layer. Let it cook without stirring for about 2 minutes, until the first side is well browned. Stir and cook for another 1 to 2 minutes, just until the meat is no longer pink. Transfer the steak and any juices to a large bowl and set aside.
- Turn the heat down to medium. In the same skillet (don’t wipe it out), add the mushrooms. Cook, stirring every so often, for 8 to 10 minutes until they release their liquid and start to brown. Season with a pinch of salt. The mushrooms should be golden in spots and smaller in size. Transfer them to the bowl with the steak.
- In the same pan over medium heat, add the remaining 1 tablespoon of oil. Add the sliced onion and both bell peppers, season with a little salt, and cook, stirring frequently, for 8 to 10 minutes. You’re aiming for the peppers to soften and pick up light color on the edges. Add the chopped garlic and cook for about 1 minute more, just until fragrant. Transfer this mixture to the bowl with the mushrooms and steak.
- Increase the heat to medium-high. Pour the beef broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom — this is where a lot of the flavor is. Stir in the half-and-half and bring the mixture up to a steady simmer. Add the cavatappi in as even a layer as possible, pressing it down so most of the pasta is submerged. Return to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened slightly. It should look creamy and coat the pasta, not watery.
- Reduce the heat to low. Stir in the shredded provolone a handful at a time until it melts into the sauce and becomes smooth. Add the steak, mushrooms, peppers, and onions back into the skillet, along with any juices in the bowl. Toss everything together until the pasta is well coated and the meat and vegetables are evenly distributed. Taste and adjust seasoning with salt and pepper if needed, then serve hot.
Best Steak Cuts to Use
For this Philly Cheese Steak Pasta, skirt steak and rib eye are both great because they stay tender when sliced thin and cooked quickly. Skirt steak is usually more budget-friendly, especially if you buy it in larger packs and portion it for the freezer. Rib eye costs more but brings extra richness from the marbling. If you’re watching your budget, you can also use flap steak, sirloin tip, or even thinly sliced chuck. Just make sure to slice across the grain into very thin strips to keep the meat from chewing tough. Since the pasta and vegetables do a lot of the heavy lifting, you don’t need the most expensive cut to get good results.
Swapping the Pasta Shape
Cavatappi works well because its twists and ridges hold onto the creamy provolone sauce, so you get a good mix of steak, vegetables, and sauce in each bite. If you don’t have it on hand, you can swap in penne, rotini, fusilli, or shells without changing the method. Just aim for a similar size and shape so the cooking time stays close. When changing pasta shapes, start checking for doneness a couple of minutes early — you can always add another splash of broth or water if the pasta is firm and the pan looks dry. For entertaining, short pasta is easier to serve and eat from shallow bowls, especially when people are standing or balancing plates.
Getting Veggies Deeply Browned
The peppers, onions, and mushrooms are where you build a lot of flavor without spending more money. To get them nicely browned, avoid crowding the pan too much and don’t rush the process. The mushrooms need time to release their moisture and then fry in their own juices; if you stir constantly or keep the heat too low, they’ll steam instead of brown. With the onions and peppers, keep the heat at medium and stir often enough to prevent burning, but let them sit long enough between stirs to pick up color. If the pan looks dry or anything starts to catch, add a small splash of broth or water to loosen it. Those browned bits on the bottom will melt into the sauce later, giving more depth without extra ingredients.
Make-Ahead and Reheating Tips
This dish is best right after cooking, but it also works well for prepping ahead, especially for guests. You can cook the steak and sauté all the vegetables up to a day in advance; store them together in an airtight container in the fridge. When you’re ready to serve, cook the pasta in the broth and half-and-half, then stir in the cheese and reheat the steak-vegetable mixture directly in the sauce. For leftovers, cool them quickly and refrigerate. To reheat, add a small splash of water, broth, or milk to loosen the sauce, then warm gently on the stove over low heat, stirring often, or in the microwave in short bursts. Avoid high heat when reheating so the sauce doesn’t separate and the steak stays tender. For parties, you can keep the finished pasta on the lowest setting in a covered pan or slow cooker insert, stirring occasionally, for up to an hour.
Philly Cheese Steak Pasta
Equipment
- Large stainless steel skillet
- Large Bowl
Ingredients
- 2 tbsp neutral oil divided
- 1 lb skirt steak or rib eye thinly sliced across the grain
- 1 tsp Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 8 oz cremini or white mushrooms sliced
- 1 medium yellow onion thinly sliced
- 1 green bell pepper seeds and ribs removed, thinly sliced
- 1 red bell pepper seeds and ribs removed, thinly sliced
- 4 cloves garlic chopped
- 3 1/2 cups low-sodium beef broth
- 1 cup half-and-half
- 8 oz cavatappi
- 6 oz shredded provolone
Instructions
- Heat 1 tablespoon of oil in a large stainless steel skillet over medium-high. Toss the thinly sliced steak with Italian seasoning, salt, and pepper. Arrange the meat in a single layer and leave undisturbed until the bottom sears and browns, about 2 minutes. Stir and cook another 1–2 minutes until it’s no longer pink. Transfer the cooked steak to a large bowl.
- Reduce the heat to medium and return the skillet to the stove. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8–10 minutes; season with a pinch of salt. Move the mushrooms to the bowl with the steak.
- Wipe the pan if needed and warm the remaining 1 tablespoon of oil over medium. Add the sliced onion and bell peppers, season with salt, and cook while stirring frequently until the vegetables soften, about 8–10 minutes. Stir in the chopped garlic and cook for about 1 minute until fragrant, then combine the vegetables with the steak and mushrooms.
- Turn the heat up to medium-high and pour in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Stir in the half-and-half and bring the mixture to a gentle simmer. Add the cavatappi in an even layer, return to a simmer, cover, and cook—stirring occasionally—until the pasta is tender but still has a bit of bite and the sauce has thickened, about 10–12 minutes.
- Reduce heat slightly, stir in the shredded provolone until it melts into a creamy sauce, then return the beef and vegetable mixture to the skillet. Toss everything together until the pasta is evenly coated and the steak is heated through. Serve immediately.
